Stuffed Bell Pepper Soup

How to make a Stuffed Bell Pepper Soup.

Ingredients: Serves 4-6

  • 1 lb ground beef
  • ½ cup white rice uncooked
  • 15 oz can tomato sauce
  • 15 oz can fire roasted tomatoes
  • 1 small sweet onion, finely diced
  • 2 bell peppers, cut into bite-sized pieces
  • 3 cloves garlic, finely minced
  • 4 cups beef broth
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp sugar
  • 1 tsp oregano dry
  • ½ tsp thyme dried
  • ½ tsp rosemary dried
  • Pinch of nutmeg optional
  • 2 bay leaves
  • 2 Tbsp olive oil
  • 1 ½ tsp salt, to taste
  • ½ tsp black pepper, to taste


  1. Cook the beef in a large Dutch oven over medium heat for 7-8 minutes, or until browned and cooked through.
  2. Break apart meat with a potato masher to get fine crumbles.
  3. Remove beef from the skillet and let drain on a paper towel lined plate.
  4. Add oil and diced onion.
  5. Saute for 2-3 minutes or until onions start to become translucent.
  6. Stir in the bell peppers and continue sauteing for 3-4 minutes.
  7. Add in minced garlic, stirring constantly for 1 minute.
  8. Add the beef back into the pot along with the broth, tomato sauce, tomatoes, Worcestershire sauce, sugar, dried herbs, nutmeg, bay leaves, salt, pepper and rice.
  9. Bring to a boil and then reduce heat to low.
  10. Cover and let it simmer for 25-30 minutes, or until the rice is tender.
  11. Remove the bay leaves, serve and enjoy!
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